A strong, pungent, sinus-clearing heat combined with a tangy punch.
Pairs well with…
- Beef brisket
- Gefilte fish
- Short ribs
Shop It 6 Love It 0 Comments
Our fresh roots are ground to perfection, refrigerated and naturally preserved with vinegar to keep them that way. Keep it cold to keep it hot! Since we have to procure special ingredients for a once-a-year production run, this product is available for special order between December 1 - January 1.
Top Recipes for Kosher for Passover Extra-Hot Prepared Horseradish
6 small heads of broccoli
1/2 C freshly squeezed orange juice (or regular orange juice, kosher for passover)
1/2 C orange marmalade (kosher for passover)
2 TSP Silver Spring Extra Hot Prepared Horseradish for Passover
2 TBS red onion, chopped finely
1/4 C sliced almonds, pan toasted
1 TSP kosher salt
1 TSP black pepper
Fill a large pot halfway with water. Add salt and bring to a boil. Create an ice bath by filling a large, sturdy bowl with ice and then add cold water.
Remove stems from broccoli and cut florets into smaller, bite-sized pieces. Add to boiling water and par-cook for 3-4 minutes. It should have bite, but still be tender - a little past al dente.
Using a slotted spoon, transfer broccoli to the ice bath for 1-2 minutes. This immediately stops the cooking process and helps the broccoli retain its beautiful green color. Transfer to a colander and drain well.
Whisk together the orange juice, marmalade, horseradish, onion, and pepper in a small bowl. Set aside.
In a small non-stick pan over medium heat, toast sliced almonds, stirring constantly until golden brown. Remove from pan and let cool.
Combine broccoli and orange sauce in a mixing bowl. Plate and garnish with toasted almonds.
Serve warm or cold.
Prep time, 15 mins
Cook time, 10 mins
4 Love It 0 Comments Print Recipe